Farro with Corn and Black Beans

In a saucepan over high heat, bring the water just to a boil. Stir in the farro.

Turn the heat down to medium-low and cover.

Simmer for about 10 minutes. The farro should be tender, and most of the water should be absorbed. When this is true, set the farro aside to cool.

Dump the yogurt in a small mixing bowl.

Add the smoked paprika.

Add the ground cumin.

Squeeze in the juice from the lemon. Watch out for those pesky seeds. Bare in mind that different lemons will yield different amounts of juice. Adjust to your liking.

Rinse the cilantro thoroughly. Remove the lower half of the stem.

Husk the corn and brush or wipe away all of the fibers. Slice the kernels from the cob. Perching the cob endwise on a small bowl placed upside down in a large bowl is one of the easiest ways to minimize the mess as corn kernels tend to fly everywhere.

Melt some butter in a large pan.

When the butter begins to bubble, add the corn kernels. Let them toast for 3-5 minutes, stirring frequently, to develop a little color and warm the kernels through.

Rinse the black beans and discard the packing liquid. Add them to the corn. Stir over heat until completely warmed through.

Season as needed. Just a little salt and maybe a pinch of cumin if you like.

Assemble your bowls. A base of farro, topped with a scoop of sauteed corn and beans. Finish with the yogurt sauce and a few sprigs of cilantro if available.